Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-04-21
THEHOUSEHOLD.
Good Living.
By Catherine Owen.

1t is confusing and needless to multi
ply recipes; no new information is cen
veyed by repeating over and over again
the formula for soups, each OF which
only differs from the other by an add
ton of an Ingredient.
There are many varieties of clear soups
all made from clear botillon or stock, but
which take their name from the vermicelli
or paste or vegetables added to clear soup,
for example:
/ CAULIFLOwER SOUP.
Take two quarters Of the clear soup,
for which the recipe was given last week,
separate small head of cauliaower into
very small sprigs, have an inch of stalk
to each sprig, wash them and put these
sprigs into fast-boiling sailed water, boil
ten minutes, drain at once and drop them
into cold water. This is to keep them
white. The clear soup must be heated
to the boiling point and the caulifower
dropped into it just before serving.
| ASPARAGUS CLEAR SOUP.
To two quarts of clear soup take half
a pint of asparagus tops boiled twenty
minutes, then 'blanched" ii. 9. plunged
into water after boiling). Then add to
the boiling soup.
There are other ways of making stock
than the one indicated for clear soup,
which are excellent, and serve where
| clearness is not SO necessary, and where
economy must be the chief consideration.
In summer it may be advisable to make
such stock without vegetables as it keeps
longer, but when so made it must be re-
membered that as the vegetables require
%~ ~@I-
sufficient extra water must be added to
allow for che reduction; that is to say, if
the stock is strong already, pint Of hot
water may be added to each two quarts
of soup; if the stock is weak boiling the
vegetables in it will strengthen it suffi-
GENTLY by reducing it if you do not add
water.
Family stock from bones and meat.
If the family is small the bones may be
kept from spelling for a week, or until
sufficient have accumulated, by baking
them thoroughly after the meat is re-
moved; all bits Of gristle, fag ends of
steak (well rinsed in boiling water if
smoky from broiling) and chicken bones
or giblets help the stock. Break the bones
as small as you can, a small machine
comes for the purpose but Ratchet and
block of wood will answer. Cover the
bones with water, add teaspoonful of
salt to each two quarts, and let them
slowly stew for six or eight hours.
If the bones have yielded all their nu-
tritive qualities they will look dry and
chalky; if they are still, after long cook
ing, semi-opaque aad greasy they are not
CON pietely exhausted, stew them still
longer.
| This bone stock will be excellent for
bean or pea soup without any added meat,
but of course it will require vegetables
and favoring. But for family soups of
all kinds, pound of meat to each two
pounds of bone stock will make strong
Favored, nourishing, and delicious soup,
used in the following way:
Cut the meat in small pieces it may be
leg of beef or part beef and part mutton,
veal or even lean pork; to each pound
use small onion, carrot, and turnip,
peeled and cut small; put all in an iron
sauce pan or pot, and set over sharp
fire to fry brown, stirring often; when
they are coated with sort OF brown glase
add the bone stock, tie bay leaf or two
| sprigs of parsley, one OF marjoram, and
one of thyme and two cloves up into a
bunch, SO that they may be easily re-
| moved.
| Let all this simmer gently for three
hours, adding two salts poo1fuls of salt
and sixth of one of pepper to each
quart of soup.
Many families enjoy this soup just as
it is. eating the meat in 1T; when to be
used this way tablespoonful of rice may
be added for each two quarts. When the
meat is not to be used in the soup the
stewing may be confined another two
| 81, n. Ia- 4 IF
and used for vermicolli, rice or noodle
soups, or it may be thickened with brown
thickening for any brown soup in the
following way:
BROWN ONION SOUP.
! Boil two dozen button onions till ten
der in salted water; stir two tabIespoo
fuls of brown thickening Or roux into
two quarts of the hot stock, which will
make it as thick as cream; add the on
ions, let them cook in the soup ten min
utes, then squeeze in the juice of half a
lemon and serve.
Mushrooms may take the place of the
onions. in which case a tablespoonful Of
sherry to each quart gives very fine
flavor.
HARE SOUP.
! Cut up and wash hare after it has
been cleansed, and cut into small pieces,
dry and aonr them, then fry brown in a
little butter, cut an onion into dice and
fry with it, put tue onion and meat into a
pot with an ounce of ham, either boiled
or scalded; put four cloves with a bay
leaf, two sprigs of marjoram and two Of
thyme, with four of parsley, and tie them
so that they form bunch easy to remove
! with fork. IF tried herbs are
used tie in bit of scalded white Swiss
muslin. Pour on the whole three
quarters OF water, simmer three hours
This soup may either be strained and
thickened, or thickened without strain
ing; the bones only, the sweet herbs, and
, part of the meat removed. If stirred as
much of the meat IS possible should be
rubbed through the seive.
MULLIGATAwNEY SOUP.
The soup is really best made with rab
bit, but fowls may be substituted. Take